Osso Buco

1/4 c All-purpose flour
Salt
Pepper
4 lb Veal shanks, cut into 2-inch pieces
1/4 c Olive oil
4 Celery stalks, chopped
3 Carrots, chopped
2 Onions, chopped
3 Garlic cloves, minced
1 1/2 c White wine
1 1/2 c Chicken stock
1 ts Dried sage
1 ts Dried rosemary
1 Bay leaf
1/4 c Tomato paste

Gremolata
1/2 c Fresh parsley, chopped
2 tb Grated lemon rind
4 Garlic cloves, minced

Braising transforms the fibrous toughness of less expensive veal shanks to melting tenderness while dissolving their gelatin to a luxurious sauce. As a bonus, the centre of the bone is filled with delicious marrow, which can be scooped out with a small spoon.

In plastic bag, combine flour, 1 ts salt and 1/2 ts pepper. Add a few pieces of veal and shake; repeat with remaining veal. In Dutch oven, heat oil over medium-high heat; brown shanks in batches. Remove shanks and set aside.

Add celery, carrots, onions and garlic; cover and cook over low heat for about 8 minutes or until onions are softened. Return veal to pan. Stir in wine, chicken stock, sage, rosemary, 1/4 ts salt and bay leaf; bring to boil. Reduce heat; cover and simmer, stirring occasionally, for 60-70 minutes or until veal is tender. Stir tomato paste into pan; cook, uncovered, for about 15 minutes or until sauce is thickened. Season with salt and pepper to taste. Discard bay leaf.

Gremolata: Meanwhile, in small bowl, combine chopped parsley, lemon rind and garlic. Sprinkle Gremolata over individual servings.

6 servings

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